Gourmet's Pommes Anna

Accompanying Jacques Pepin's honey-coriander flank steak of earlier this week was this delightful recipe for Pommes Anna: a potato's tribute to simplicity and precision. A perfect addition to bistro-inspired fare and a breath-taking golden beauty on a platter.

Gourmet's Pommes Anna
January, 1993
serves 4

1 1/2 pounds russet (baking) potatoes
1/2 stick (1/4 cup) unsalted butter, melted

Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9-inch heavy ovenproof skillet, preferably non-stick, with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425°F. oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges.

Jacques Pepin's Pan Seared Honey Coriander Flank Steak

This is a glorious, few-ingredient steak I would wager you can prep easily out of the pantry. I have made minor adjustments to the measurements which called for an enormous amount of garlic; overwhelming in the original proportions. Easy for a weeknight, you will be able to gather the marinade in a matter of moments and have a fabulous steak with in no time of arriving home.

This was dinner for pleased audience:

Pan Seared Honey Coriander Flank Steak
Pommes Anna
Mixed Baby Greens with Ginger Dressing
Artisan dinner rolls

Jacques Pepin's Pan Seared Honey Coriander Flank Steak
serves 4

Honey-Coriander Marinade

1 tablespoon honey
2 tablespoons soy sauce
3 cloves garlic, very finely minced
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper

1 - 1 1/4 flank steak, about 3/4 inch thick and trimmed of all surrounding fat

Mix all the marinade ingredients together in a dish large enough to hold the flank steak for marinading. Cover with plastic wrap and place in the fridge for at least an hour or up to one day.

Heat a heavy skillet over high heat for at least 5 minutes until screaming hot. Meanwhile, preheat the oven to 180 degrees.

Remove the steak from the gratin dish and place in the skillet leaving the marinade in the dish and reserving. Place the steak on the hot skillet and sear for 1 1/2 minutes. Turn and cook on the other side for another 1 1/2 minutes so both sides have a well-browned exterior. Place it, uncovered, in the warm oven to continue cooking for another half an hour or until it reaches the desired degree of doneness.

To serve, cut on the diagonal into very thin pieces and serve with the marinade on very hot plates.